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Moist Banana Cupcakes with Tangy Cinnamon Cream Cheese Frosting

Close-up of two fluffy banana cupcakes topped with swirled cream frosting dusted heavily with cinnamon.
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Bake the best banana cupcakes you have ever tasted. This easy recipe uses overripe bananas to create a supremely moist and fluffy cake base, perfectly complemented by a tangy cream cheese frosting spiced with cinnamon. This is the homemade treat that brings comfort and joy.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for the cake)
  • 1/2 teaspoon ground nutmeg (for the cake)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3–4 bananas)
  • 1/4 cup buttermilk or whole milk
  • 1/2 cup (4 ounces) cream cheese, softened
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon (for the frosting)
  • 1/4 teaspoon vanilla extract (for the frosting)
  • 1 tablespoon milk or heavy cream (optional, for thinning frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, 1 teaspoon cinnamon, and nutmeg. Set the dry ingredients aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in 1 teaspoon of vanilla extract.
  5. Add the mashed ripe bananas to the butter mixture and mix until just combined.
  6. Alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until the batter comes together; do not overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the Cinnamon Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing on low speed until combined.
  10. Add 1/2 teaspoon cinnamon and 1/4 teaspoon vanilla extract to the frosting. Beat until smooth and creamy. If the frosting is too thick, add milk or cream one teaspoon at a time until you reach a spreadable consistency.
  11. Once the banana cupcakes are completely cool, frost them generously with the cinnamon cream cheese frosting.

Notes

  • Use bananas that are heavily spotted or almost black for the best moisture and flavor in your banana cupcakes.
  • For bakery-style cupcakes, ensure your butter and cream cheese for the frosting are at true room temperature.
  • You can make these homemade banana cupcakes up to one day ahead; store them covered at room temperature, but frost them just before serving for the best texture.

Nutrition

Find it online: https://blissbatter.com/banana-cupcakes-moist-easy-recipe/